Lobster Mac and Cheese inspired by The Capital Grille in Chicago
I LOVE The Capital Grille. My girlfriend from L.A. and I go there every time she’s in town. I cherish all the happy memories and the unforgettable food. Their bone-in ribeye is my #1, but the Lobster Mac & Cheese really gives it a run for its money! I couldn’t resist—I had to make it at home. This is my take on the unique, decadent dish I love so much.
Yield: Serves 8
Lobster Mac and Cheese Recipe
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Abundance (or, as I like to say, "abbondanza") is the key to a fantastic lobster mac & cheese. Be generous with this one: use good quality cheese and A LOT of lobster. Smoked paprika lends this dish a rich flavor that pairs so well with the creamy cheese sauce. You can’t go wrong. And you certainly deserve a treat.
Ingredients
- 2 teaspoons salt (for the pasta water)
- 1 (16-ounce) box of cavatappi, ziti or elbow macaroni
- 12 tablespoons (1½ sticks) unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups (approximately 12 ounces) shredded Gruyere or Swiss cheese
- 2 cups (approximately 6 ounces) shredded sharp cheddar cheese
- ¼ teaspoon ground white pepper
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground nutmeg
- ½ teaspoons smoked paprika
- ¼ teaspoon garlic powder
- 1½ pounds cooked lobster meat, cut into bite-sized pieces
- 2½ cups fresh breadcrumbs (I like to use freshly made crumbs for this recipe)
Instructions
- Preheat the oven to 375 degrees. Place a large pot of water on medium high heat. When the water is boiling, add the 2 teaspoons of salt. Add the pasta and cook according to the package directions until al dente, about 6 to 8 minutes. Drain the pasta. Place in a large mixing bowl and set aside.
- Heat the milk to a simmer in a saucepan. While heating, melt 6 tablespoons butter in a large pot. When butter is melted, whisk in the flour. Cook on low heat, whisking constantly. The butter/flour mixture (called a roux) should darken in color but not become brown. Slowly pour in the warm milk, again whisking constantly. Cook on medium-low heat, stirring constantly, until the mixture begins to thicken and is very smooth.
- Remove the pot from the heat. Whisk in the cheese, white pepper, salt, nutmeg, smoked paprika, and garlic powder. Whisk in one direction—don’t go back and forth or change directions. The cheese will melt best if you stir in one direction. Transfer the sauce to the bowl with the cooked pasta. Fold in the lobster meat. Taste and adjust seasoning as needed.
- Melt the remaining 6 tablespoons butter. Place the breadcrumbs in a small mixing bowl and drizzle the butter on top. Toss to coat the breadcrumbs.
- Prepare a large casserole dish or 8 ramekins with nonstick cooking spray.
- Transfer the macaroni mixture to the casserole dish or ramekins. Scatter the breadcrumbs evenly over the top of the mac and cheese mixture.
- I like to place the filled baking dish or ramekins on a large baking sheet when I put them in the oven. This catches any sauce that spills out of the dish during baking. Bake individual ramekins for 30 to 35 minutes. A casserole dish will take approximately 45 to 50 minutes. The sauce should be bubbly, and the breadcrumbs browned.